Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies
Soft, chewy oatmeal cookies sandwiched with a sweet, fluffy cream filling create the ultimate nostalgic treat. Perfect for lunchboxes, parties, or just a cozy homemade snack, these oatmeal cream pies are irresistibly delicious and made from scratch.
Ingredients
For the Oatmeal Cookies:
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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3 cups old-fashioned rolled oats
For the Cream Filling:
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1/2 cup (1 stick) unsalted butter, softened
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1/4 cup vegetable shortening
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2 cups powdered sugar
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2 tsp vanilla extract
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2–3 tbsp milk
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Make Cookie Dough:
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla extract. -
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into the butter mixture. Stir in oats until evenly combined. -
Shape Cookies:
Scoop tablespoon-sized portions of dough and place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon. -
Bake Cookies:
Bake for 10–12 minutes, until edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. -
Make Cream Filling:
In a medium bowl, beat together butter and shortening until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla extract and milk until fluffy. Adjust milk for desired consistency. -
Assemble Oatmeal Cream Pies:
Spread or pipe cream filling onto the flat side of one cookie, then sandwich with another cookie. Press gently to adhere. -
Serve:
Enjoy immediately or chill for firmer filling.
Equipment
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Large mixing bowl
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Medium mixing bowl
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Electric mixer or hand mixer
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Measuring cups and spoons
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Baking sheets
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Parchment paper
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Wire cooling rack
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Spoon or piping bag for filling
Timing
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Prep Time: 25 minutes
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Cook Time: 10–12 minutes per batch
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Total Time: 40–50 minutes (plus cooling time)
Serving Size
Makes 12–14 oatmeal cream pies
Homemade Oatmeal Cream Pies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Spoon or piping bag for filling
Ingredients
- For the Oatmeal Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3 cups old-fashioned rolled oats
- For the Cream Filling:
- 1/2 cup 1 stick unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2 –3 tbsp milk
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix into the butter mixture. Stir in oats until evenly combined.
- Shape Cookies:
- Scoop tablespoon-sized portions of dough and place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake Cookies:
- Bake for 10–12 minutes, until edges are lightly golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make Cream Filling:
- In a medium bowl, beat together butter and shortening until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla extract and milk until fluffy. Adjust milk for desired consistency.
- Assemble Oatmeal Cream Pies:
- Spread or pipe cream filling onto the flat side of one cookie, then sandwich with another cookie. Press gently to adhere.
- Serve:
- Enjoy immediately or chill for firmer filling.
Frequently Asked Questions (FAQs)
Can I use quick oats instead of old-fashioned oats?
Yes, but old-fashioned oats give a better texture and chewiness. Quick oats may make the cookies slightly softer.
Can I make the cookies gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Can I make the cream filling dairy-free?
Yes. Use non-dairy butter and milk alternatives like almond, soy, or oat milk.
Can I add mix-ins to the cookies?
Yes. Add raisins, chocolate chips, or chopped nuts to the cookie dough for extra flavor.
Do the cookies need to cool completely before filling?
Yes. Filling warm cookies can cause the cream to melt and slide out.
Can I make the cream filling ahead of time?
Yes. Store the cream filling in an airtight container in the refrigerator for up to 3 days. Beat it again before using.
Can I freeze oatmeal cream pies?
Yes. Freeze assembled pies for up to 2 months. Wrap individually in plastic wrap and place in a freezer-safe container. Thaw in the refrigerator before serving.
Can I use a piping bag for the cream filling?
Yes. A piping bag gives a neat, even layer and makes assembly easier.
Can I make smaller or mini cream pies?
Yes. Use a teaspoon of dough per cookie for bite-sized pies and adjust baking time to 8–10 minutes.
How can I make the cookies softer or chewier?
Slightly underbake the cookies and allow them to cool on the baking sheet for a few minutes. Storing with the cream filling also keeps them soft.
How To Store Homemade Oatmeal Cream Pies
Refrigerator:
Store in an airtight container for up to 5 days. Keep them layered with parchment paper to prevent sticking.
Freezer:
Wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Serving Tips:
Serve chilled for firmer filling or at room temperature for a softer, creamier bite.
